CHARACTERISTICS OF YOUTHFUL BEEF CARCASSES IN RELATION TO WEIGHT, AGE AND SEX: II. CARCASS MEASUREMENTS AND YIELD OF RETAIL PRODUCT

1971 ◽  
Vol 51 (2) ◽  
pp. 291-304 ◽  
Author(s):  
H. T. FREDEEN ◽  
A. H. MARTIN ◽  
G. M. WEISS
Keyword(s):  
Carcass Composition ◽  
Weight Basis ◽  
Longissimus Dorsi ◽  
Equal Weight ◽  
Leg Length ◽  
Beef Carcasses ◽  
Age And Sex ◽  
Negligible Influence

In a study of 574 carcasses comprising 168 steers, 147 heifers and 259 bulls, weight was found to be the only factor influencing carcass length, leg length, depth at flank and rib, and thickness and width of round. All of these increased with increasing weight. Weight had a negligible influence on carcass proportions, although there was a tendency for percent hind quarter to decrease and percent plate and flank to increase with increasing weight. Sexes, compared on an equal weight basis, were similar in carcass proportions, the main differences being in percent chuck and fore quarter (bulls highest) and percent shank (heifers lowest). Sex and source were the main contributors to differences in carcass composition. At equal weight heifers averaged approximately 20% greater in fat cover over the rib. This extra fat was largely offset by less bone (1.0%), with the result that heifers were virtually equivalent to steers in the proportion of boneless-defatted product. Bulls were superior to steers in lean content, averaging approximately 10% greater in longissimus dorsi area, 30% less in fat cover over the rib, and 3% greater in proportion of deboned-defatted product. For all sex-source groups, percent bone decreased with increasing weight.

SOME CHARACTERISTICS OF COMMERCIAL BEEF CARCASSES IN CANADA

1970 ◽  
Vol 50 (2) ◽  
pp. 227-234 ◽  
Author(s):  
H. T. FREDEEN ◽  
G. M. WEISS
Keyword(s):  
Regional Differences ◽  
Carcass Traits ◽  
Weight Basis ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Equal Weight ◽  
Beef Carcasses

Data from 26,368 beef carcasses were analyzed in respect of differences between grades, sexes and plant of origin. Grade differences in rib eye area (longissimus dorsi) were negligible, but Good (Blue Brand) carcasses had approximately 25% less fat over the rib eye than Choice (Red Brand) carcasses. Females averaged 54 kg lighter in carcass weight than males but, when compared on an equal weight basis, had approximately the same rib eye area and slightly greater fat over the rib eye. Regional differences in the several carcass traits were negligible for both sexes. Results are discussed in terms of quantity grade standards.

The effect of growth promoters on the composition, rate of cooling and eating quality of beef carcasses

1986 ◽  
Vol 1986 ◽  
pp. 42-42 ◽  
Author(s):  
B G Lowman ◽  
D R Neilson ◽  
N A Scott ◽  
E A Hunter
Keyword(s):  
Previous Investigation ◽  
Carcass Composition ◽  
Feed Additive ◽  
Eating Quality ◽  
Growth Promoters ◽  
Left Hand ◽  
Beef Carcasses ◽  
Electronic Probe ◽  
Rate Of Cooling

A previous investigation, reported at the Winter Meeting 1985, showed significant effects of growth promoters on carcass composition and on the eating quality of sirloin steaks. The growth promoters investigated factorially were (a) hormonal implants (heifers, Zeranol; steers, Zeranol + Trembolone acetate), (b) feed additive (Avotan) and (c) fishmeal. The experiment was repeated during the winter of 1984/85, with the eating quality investigation expanded to cover some 192 households, using sirloin steaks from all 64 cattle involved in the investigation. In addition, the rate of carcass cooling in the left-hand side of each animal was measured using electronic probe thermometers placed in the longissimus dorsi immediately after slaughter. This data was used to test the hypothesis that rate of carcass cooling was negatively related to the fat content of the carcass and with overall eating quality due to the effects of cold shortening.

National estimates of the body composition of British cattle, sheep and pigs with special reference to trends in fatness

1986 ◽  
Vol 1986 ◽  
pp. 37-37
Author(s):  
A J Kempster ◽  
G L Cook ◽  
M Grantley-Smith
Keyword(s):  
Body Composition ◽  
Chemical Composition ◽  
Fat Content ◽  
Carcass Composition ◽  
The Body ◽  
Carcass Weight ◽  
List Type ◽  
Separation Procedure ◽  
Beef Carcasses ◽  
National Estimates

1The relationship between diet and health is now a major factor in the development of production and marketing strategies for the British meat industry, following Government recommendations that people should be encouraged to eat less fat. It has emphasised the need for accurate information on the body composition of national livestock populations and the fat content of the meat and meat products derived from them. This paper collates the information available for cattle, sheep and pigs, and provides base-line (1984) estimates of national lean and fat production. Changes that have taken place over the past ten years are also examined.2The basic framework for making estimates was the distribution of carcasses between fatness ranges in the national carcass classification schemes operated by the Meat and Livestock Commission (MLC). The distribution for cattle was obtained from a random 1 in 3 sample of beef carcasses classified (0.25 of all clean beef carcasses were classified).3A computer spread-sheet was constructed relating the midpoint means of the fatness ranges to carcass tissue proportions and chemical composition. Regressions for predicting carcass lean and fat content were calculated from accumulated data from surveys of commercial carcasses and breed evaluations for cattle (Kempster, 1986), for sheep (Kempster, Jones and Wolf, 1986a) and for pigs (Diestre and Kempster, 1985). Key regressions are given in Table 1. Carcass lean and fat are defined as in the standard MLC tissue separation procedure. Regressions for estimating carcass lipid content: were obtained using data from several studies. The principal study involved carcasses from breed comparison trials (MAFF/MLC, 1982). Details of the other data sets are given by Kempster, Cook and Grantley-Smith (1986b). Key relationships are given in Table 2.4Estimates of the composition of carcasses in different classification fatness ranges are given in Table 3. These are for 'clean' cattle, sheep and pigs, but estimates were also made for cull cows and cull ewes.5National estimates of carcass composition and the weights of lean and fat produced in 1975/77 and 1984 are given in Table 4. The carcass composition of beef was the same in 1974/76 and 1984 but the average carcass weight has increased by 20kg. The implication of this is that changes in breed and production system have created the potential for leaner carcasses but that the beef industry has preferred to exploit this potential by increasing carcass weights. An increase of 20kg is equivalent to about 15gAg separable fat in carcass on the basis of typical regressions within breed and system.The carcasses of clean sheep in 1984 were estimated to be slightly lighter and leaner than those in 1977. Information on marketing patterns suggests that there has been little change in production methods (as far as they affect composition) and that lambs are now being slaughtered early, possibly stimulated by the pattern of Guide Prices in the EEC Sheep Meat Regime.In marked contrast to cattle and sheep, the separable fat content of the average pig carcass has fallen from 274g/kg in 1975 to 228g/kg in 1985, with a small increase in carcass weight. It is estimated that the increase in the use of entire males has contributed 5g/kg to the overall change.6The estimates in the paper are considered to be the best available with current information but because of the limitations of the data may be subject to error. Possible sources of error are discussed by Kempster et al (1986b). The authors would be pleased to know of data relating physical and chemical composition that could be used to refine the estimates.

Nature and Variability of Marbling Deposits in Longissimus Dorsi Muscle of Beef Carcasses

1962 ◽  
Vol 21 (4) ◽  
pp. 935-942 ◽  
Author(s):  
T. N. Blumer ◽  
H. B. Craig ◽  
E. A. Pierce ◽  
W. W. G. Smart ◽  
M. B. Wise
Keyword(s):  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Beef Carcasses

THE EFFECT OF RIBBING SITE ON FAT THICKNESS MEASUREMENTS AND THE PREDICTION OF BEEF CARCASS COMPOSITION

1986 ◽  
Vol 66 (2) ◽  
pp. 541-545
Author(s):  
S. D. M. JONES ◽  
A. K. W. TONG ◽  
A. H. MARTIN ◽  
W. M. ROBERTSON
Keyword(s):  
Key Words ◽  
Fat Content ◽  
Carcass Composition ◽  
Prediction Equations ◽  
Beef Carcasses ◽  
Fat Thickness ◽  
Standard Deviations ◽  
Thickness Measurements ◽  
Beef Carcass

Over a 2-yr period, 409 beef carcasses were used to assess the differences of ribbing site (11/12th vs. 12/13th) on fat thickness measurements and the use of these measurements to predict carcass composition. Minimum fat thickness taken at the location specified for use under Canadian beef carcass grading procedures was 1.6 mm less, averaged over all carcasses at the 13th rib, compared with the same measurement taken at the 12th rib. Prediction equations for estimating carcass lean or fat content based on coefficients of determination and residual standard deviations had similar precision using fat thickness measurements from either ribbing site. These results are discussed in reference to National carcass grading procedures. Key words: Carcass grading, fat thickness, carcass composition

Effect of hot chining beef carcasses on tenderness of the eye muscle

1992 ◽  
Vol 1992 ◽  
pp. 186-186
Author(s):  
N.G. Gregory ◽  
P.J. Murray
Keyword(s):  
Spinal Cord ◽  
Bovine Spongiform Encephalopathy ◽  
Longissimus Dorsi ◽  
Spongiform Encephalopathy ◽  
Eye Muscle ◽  
Beef Carcasses

If bovine spongiform encephalopathy were found to be transmitted vertically it might become necessary to remove the spinal cord intact from all beef carcasses. One way of achieving this would be to chine the carcass, thus avoiding contamination of the edible carcass with spinal cord during carcass splitting. In line with this possible development, this study examined whether hot chining would help to tenderise beef longissimus dorsi muscle through a tenderstretch effect. Ten beef animals were slaughtered, dressed and split in the conventional way. One side from each carcass was then chined at 50 min post slaughter and chilled overnight at 1 to 2°C.

Variation in the retail value of beef carcasses as affected by fatness, conformation and different butchery techniques

1984 ◽  
Vol 8 ◽  
pp. 114-114
Author(s):  
A. V. Fisher ◽  
A. J. Brown
Keyword(s):  
Carcass Composition ◽  
Carcass Weight ◽  
Classification Schemes ◽  
Beef Carcasses ◽  
Two Factors ◽  
Gravimetric Data

There are several aspects of carcass composition and quality which, as an integrated whole, determine carcass value. However, it is convenient, and informative, to restrict the study to quantitative (gravimetric) data and to remove the effect of carcass weight. If this is done, and if requirements to meet standard joints or cuts are imposed, there are only two factors which affect value: (a) the proportion of saleable meat in the carcass and (b) its distribution amongst joints of different value. There is an overriding importance of (a) in this context and the commercial significance of carcass classification schemes is dependent on the accuracy with which the proportion of saleable meat in carcasses can be predicted.

A comparative study of the feeding value of dried sugar-beet pulp for milk production

1972 ◽  
Vol 78 (3) ◽  
pp. 371-377 ◽  
Author(s):  
M. E. Castle
Keyword(s):  
Sugar Beet ◽  
Milk Production ◽  
Dry Matter ◽  
Daily Intake ◽  
Weight Basis ◽  
Sugar Beet Pulp ◽  
Equal Weight ◽  
Beet Pulp ◽  
Feeding Value ◽  
Matter Basis

SUMMARYTwo 16-week experiments with lactating Ayrshire cows were conducted to study the effect on milk production of replacing barley with dried molassed sugar-beet pulp on an equal dry-matter basis. The cows on all treatments received equal weights of hay, groundnut cake and minerals but the contents of barley and of sugar-beet pulp each varied from 0 to 80% in the different concentrate mixtures. The total daily intake of dry matter expressed as a percentage of live weight averaged 2·64 and 2·72 in the two experiments.The average yield of milk in the two experiments was 18·8 kg/cow per day, and, within each experiment, the mean yields of milk and the contents of solids-not-fat and crude protein were not significantly different on the contrasting feeding treatments. The intake of water was significantly increased as the dried beet pulp replaced the barley but no major changes occurred in the proportions of V.F.A.S in the rumen liquor.It is concluded that barley and dried molassed sugar-beet pulp had the same feeding value on a dry-matter basis when used in the production ration of milking cows. It is suggested that for most purposes barley and dried sugar-beet pulp are interchangeable on an equal weight basis, but for more precise feeding the two feeds should replace each other on an equal dry-weight basis.

Relationship between bone dimensions and conformation in beef carcasses

1986 ◽  
Vol 107 (2) ◽  
pp. 393-403 ◽  
Author(s):  
F. Colomer-Rocher ◽  
D. M. Duganzich ◽  
J. J. Bass
Keyword(s):  
European Economic Community ◽  
Subcutaneous Fat ◽  
Mixed Group ◽  
Economic Community ◽  
Leg Length ◽  
European Economic ◽  
Beef Carcasses ◽  
Similar Weight ◽  
Bone Dimensions

SummaryFrom a mixed group of cross-bred steers slaughtered at the same age, up to 12 carcasses of similar weight from each of the five conformation classes were chosen using the European Economic Community (EEC) scale for the classification of carcasses of adult bovine animals. In the hindquarter of carcasses with better conformation the ratio of muscle to bone was higher with less internal fat and more subcutaneous fat, muscles were heavier and blockier, both the carcass and leg length were shorter. Short-thick muscles were associated with short-thick bones. The results indicate that the EEC scale is a useful method to discriminate between carcasses differing in composition. It is suggested that differences in muscle: bone ratio in cattle could reflect differences in the structure and shape of bones. The conclusions remain tentative until they are confirmed on a larger number of carcasses.

Growth and carcass characteristics of weaned single-suckled calves slaughtered on achieving slaughter condition or 8 or 16 weeks later

1976 ◽  
Vol 23 (2) ◽  
pp. 155-163 ◽  
Author(s):  
P. J. Broadbent
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Live Weight ◽  
Carcass Composition ◽  
Longissimus Dorsi ◽  
Fat Percentage ◽  
Distiller's Grains ◽  
Grass Silage ◽  
Beef Producers ◽  
Wet Distiller's Grains

SUMMARY1. Weaned single-suckled calves (castrates) were housed at 260·7 kg live weight. Six genotypes, all two- or three-way crossbreds, were represented. A diet of bruised barley, wet distiller's grains, swedes and grass silage was offered until the required minimum live weight (363 kg) and body composition was reached. The cattle were then slaughtered (treatment A), or retained for 8 (treatment B) or 16 weeks (treatment C). During the period when treatment B and C animals were retained their diet was 53% bruised barley and 47% wet distiller's grains offered ad libitum.2. Live weights at slaughter were 418·2, 458·6 and 496·1 kg (P < 0·001), carcass weights 240·5, 266·2 and 295·7 kg (P < 0·001), and killing-out percentages 57·5, 58·1 and 59·6 (P<0·01) for treatments A, B and C respectively. Daily live-weight gain did not decline during the 8 or 16 weeks cattle were retained on treatments B and C.3. Retaining the cattle to slaughter points B and C caused increases in the percentage of low-value joints in the carcass, carcass fat percentage, dry matter and fat contents of the dissected m. longissimus dorsi; and decreases in the percentage of high-value joints, carcass lean and bone percentage, crude protein and ash contents of m. longissimus dorsi. The carcass composition was 55·6, 53·5 and 51·4% lean (P<0·001); 30·7, 33·3 and 36·2% fat (P<0·001); 13·7, 13·2 and 12·4% bone (P< 0·001) for treatments A, B and C respectively.4. The results are discussed in relation to the choice made by beef producers between slaughter and retention of cattle which have reached suitable live weight and condition for marketing.

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